Kitchen Supervisor

• Trains employees; delegate tasks to staff
• Advises management of purchasing requirements with a focus on minimizing waste and avoiding product shortages.
• Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
• Operates and cleans equipment in accordance with department procedures after each use.
• Stores, labels and dates food items according to policy; maintains established food rotations in storage in order to minimize spoilage and waste.
• Follows HACCP guidelines to ensure quality and safety of food supply.
• Operates food-service equipment in a safe manner and according to established policies and procedures.
• Responsible for opening duties; daily administrative tasks, inventory, delegating tasks to team members, prep, etc.
• Responsible for closing duties; closing reporting and administrative duties, ensuring back-of-house area is cleaned to sanitation standards and ready for next business open, closing location duties.
• Ensures all staff are maintaining safety and sanitation standards.
• Fosters positive and collaborative working environment for staff
• Communicate effectively with kitchen, management and front-of-house staff.
• Maintains quality service standards.

• Cook on line and assist with all culinary needs as needed
• Assists with reducing operation costs; increasing productivity and monitors labor plan throughout shifts
• Expedite food orders to ensure prompt and accurate service to guest
• Ensure Kitchen is set up to standards and anticipate inventory needs; ensure line is set up in opening duties and throughout shifts.

• Performs other duties as assigned

Required Skills:

• Strong leadership, communication, and problem-solving skills
• Ability to multi-task in a fast-paced environment
• Knowledge of and ability to adhere to food safety regulations, best practices, and sanitation requirements
• Adhere to all safety and sanitation requirements
• Valid food handler card, ServSafe certification and/or Alcohol certification may be required.
• Open availability days, evenings, weekends, and/or Holidays.

Qualifications

• Previous experience in a supervisory role within the restaurant and/or sports entertainment industry.
• Previous culinary experience, preferable 2 or more years in Line Cook position
• Strong knowledge of culinary techniques, knife skills, and kitchen operations.
• Ability to multitask and work effectively under pressure in a fast paced environment.
• Knowledge of food safety regulations, sanitation practices, and HACCP guidelines.
• Ability to follow instructions and work collaboratively in a team environment.
• This position may require the following valid certifications; ServSafe Food Certification, Maricopa County approved Food Handler certification.
• Flexibility to work evenings, weekends, and holidays as required for stadium events.

Physical demands:

• Ability to stand and walk for prolonged periods, ascend and descend stairs
• Exposure to heat, steam, and cold temperatures within the kitchen environment.
• Ability to lift, push, pull, and carry up to 50 lbs.
• Manual dexterity and coordination to perform tasks such as chopping, cutting, and food preparation.
• Ability to bend, stoop, and kneel.

For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.

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